Bright Salad with Crispy Leeks

January  4, 2013
3 Ratings
  • Prep time 20 minutes
  • Cook time 5 minutes
  • Serves 4
Author Notes

As a lover of crispy fried foods, I thought it would be nice to add a crunchy topping to a salad full of the fruit you can find most seasons - pears, citrus, and avocado. The trick it to fry the leeks for a few seconds only - the leeks crisps should be light golden in color when you remove them from the hot oil. —Bevi

What You'll Need
  • For the Salad
  • 1 leek, washed and dried, halved lengthwise and then sliced crosswise in 1/4 inch strips
  • 1/2 cup canola oil
  • Himalayan or sea salt
  • 8 handfuls salad greens
  • 1 red pear, skin on, sliced very thinly
  • 1 juicy orange, segmented in supremes over a small bowl to catch the juice, and then squeeze the remains to release more juice
  • 1/2 avocado, sliced very thinly
  • 4 tablespoons goat cheese - 1 tablespoon per serving
  • For the Citrus Vinaigrette
  • 4 tablespoons olive oil, plus more if needed
  • juice of segmented orange
  • enough lemon juice to make 4 tablespoons of citrus juice when combined with the orange juice
  • 1/2 teaspoon honey or agave syrup
  • salt and pepper to taste
  1. Assemble the salad servings: place 2 handfuls each of the salad greens on 4 salad plates. Arrange 4 thin slices of pear, 3 orange supremes, and 2 slices of avocado atop each plate of salad. Break each tablespoon of goat cheese into bits and scatter around salad serving. Set salads aside.
  2. Make the vinaigrette by combining all ingredients listed. You may want to add a little more olive oil to create a nice emulsion. Check for seasoning as well as amount or honey or agave syrup. Set aside.
  3. Slice the leeks as noted. First, chop off most of the green part of the leek, leaving a little of the lighter green part of the leek. Then, slice the leek lengthwise down the middle. Wash very well, and dry the leek even better. Place the leek halves cut side down, and slice each half crosswise into 1/4" half circles. Pat the leeks with a kitchen towel to remove all traces of moisture.
  4. Heat a medium sized saute pan over a medium flame. Add the canola oil. After a few moments, test the oil temperature by adding a piece of leek to the saute pan. If the leek sizzles, the pan is ready.
  5. Fry the leek bits by half-handfuls. It will take about 10 seconds for the leeks to turn a light golden color, so be hovering over the pan. Have a wire mesh skimmer close by so you can immediately scoop out the golden crisped leeks, and transfer them onto paper towels. Keep frying by half handfuls until all the leeks are fried.
  6. NB - there is nothing that tastes as bitter as a black, fried leek, so fish out any bits that are overly crisped.
  7. Lightly salt the leeks, and blot away as much oil as possible.
  8. Spoon a tablespoon of vinaigrette on each salad serving. Serve extra vinaigrette on the side.
  9. Place a hearty handful of leeks on the top of each salad serving, and enjoy the crunch and the contrast to the greens and the sliced fruits.

See what other Food52ers are saying.

  • Kukla
  • lapadia
  • Bevi
  • Francesca Cucina Povera
    Francesca Cucina Povera

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

6 Reviews

Francesca C. January 12, 2013
really looking forward to testing this out in my little kitchen. The combination of sweet and salty plus a little crunch might trick my boyfriend into seeing past salad :)
Bevi January 12, 2013
I hope you enjoy! Thanks for testing!
Kukla January 8, 2013
What an original recipe! Looks great!
Bevi January 8, 2013
Thanks Kukla! It's a nice way to get different textures and flavors.
lapadia January 4, 2013
Beautiful salad, love the crispy leeks!
Bevi January 4, 2013
Thanks lapadia! They add a nice crunch and taste.